Loss in tocopherols and oxidative stability during the frying of frozen cassava chips

The present study was aimed at verifying tocopherols losses and oxidative stability changes in vegetable oils used in discontinuous frying. The frying of frozen cassava chips was carried out in a household electric frying pan, where the oil was heated to a temperature of 180 degrees C for 25 hours, with fresh oil replacement. The results obtained from the analytical determinations were submitted to variance analysis, in a factorial scheme, using a completely randomized design, making it possible to determine the influence of the type of oil and frying times on changes in the oil. The data show that the smallest changes occur in palm oil, which is more saturated. For sunflower and cottonseed oils, which are more unsaturated, there was a clear decrease in both tocopherol concentration and oxidative stability.

Alterações físico-químicas dos óleos de girassol, milho e soja em frituras

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

COMPORTAMENTO do ÓLEO DE GIRASSOL COM ALTO TEOR DE ÁCIDO OLÉICO em TERMOXIDAÇÃO E FRITURA

Óleos de sementes de girassol com diferentes níveis de ácido oléico foram utilizados sob condições de termoxidação e fritura para avaliar o comportamento do óleo de girassol com alto teor de ácido oléico quanto ao seu grau de insaturação quando comparado com o óleo de girassol convencional. Os métodos analíticos aplicados incluíram a determinação de compostos polares totais, quantificação de compostos glicerídicos menores, quantificação da composição triglicerídica, período de indução a 100oC e níveis de a -tocoferol. Os resultados para compostos polares totais apresentaram menores valores em óleo de girassol com alto teor de ácido oléico quando comparados com óleo de girassol convencional. Quanto à distribuição dos compostos glicerídicos menores, verificou-se, de modo geral, que o aumento dos compostos polares totais estava relacionado essencialmente aos compostos de maior peso molecular, isto é, polímeros, dímeros e triglicerídios oxidados, os quais são representantes das alterações térmica e oxidativa. Já os diglicerídios e ácidos graxos, indicativos da alteração hidrolítica, permaneceram praticamente nos níveis originais; uma vez que a umidade não se encontrava presente no meio. A perda quantitativa da composição triglicerídica dependeu do grau de insaturação do triglicerídio, sendo mais elevada em triglicerídios que contêm duas ou três moléculas de ácido linoléico. em todos os casos, o óleo de girassol convencional teve uma maior tendência à polimerização, um maior grau de alteração total e uma maior perda de triglicerídios majoritários que o óleo de girassol com alto teor de ácido oléico. Assim, dentre os óleos utilizados neste estudo, os resultados mostraram um excelente comportamento do óleo de girassol com alto teor de ácido oléico em relação à termoxidação, independente do tipo de aquecimento e à fritura descontínua. Tais resultados demonstraram que sua resistência à alteração termoxidativa estava relacionada com seu baixo teor em ácidos graxos polinsaturados e alto teor em ácido oléico e trioleína.

Influência dos tipos de óleos e tempos de fritura na perda de umidade e absorção de óleo em batatas fritas

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Influência da relação superfície/volume e do tempo de fritura sobre as alterações da mistura azeite de dendê-óleo de soja

Objetivou-se com este estudo determinar a influência dos fatores relação superfície/volume (S/V) e tempo de fritura sobre a alteração da mistura azeite de dendê-óleo de soja em frituras descontínuas de batatas chips.Foram realizados dois procedimentos de fritura com relações S/V de 0,5 e 1,0 cm-1 e temperatura média de 180°C. O óleo foi aquecido por um período de 7,25 horas. As amostras obtidas durante o processo de fritura foram analisadas pelas determinações de índice de peróxidos, compostos polares totais, ácidos graxos livres e índice de refração. Todas as determinações analíticas foram influenciadas pelo tempo de fritura, verificando-se aumentos significativos destes parâmetros ao longo do processo de fritura. O fator relação S/V apresentou influência sobre os valores dos índices de peróxidos e de refração. A mistura azeite de dendê-óleo de soja apresentou alteração acima do limite recomendado para óleos de fritura (compostos polares totais > 25%) a partir de 6,25 horas de fritura.

Influence of used frying oil quality and natural tocopherol content on oxidative stability of fried potatoes

Sunflower oil (SO) and high-oleic sunflower oil (HOSO) were used to prepare fried potatoes by either discontinuous or continuous laboratory frying. Fried potatoes that had been fried in oils of differing quality were stored at 60 degrees C for up to 30 d and evaluated for polar compounds, polymers, peroxide value, oil stability index, and alpha-tocopherol content. Results obtained through the various methods applied were consistent and indicated that the length of the induction period could not be explained only on the basis of the degree of unsaturation or polar compound levels in fried potatoes before storage. alpha-Tocopherol content also had a significant influence as potatoes fried in HOSO, with 16% polar compounds and only 10 mg/kg alpha-tocopherol at the starting point of storage, were oxidized more rapidly than potatoes fried in SO with a comparatively higher degradation level, 19% polar compounds, and 100 mg/kg alpha-tocopherol.

Effects of discontinuous Percoll gradient centrifugation on the quality of bovine spermatozoa evaluated with computer-assisted semen analysis and fluorescent probes association

The objective of this study was to evaluate the quality of bovine frozen-thawed sperm cells after Percoll gradient centrifugation. Frozen semen doses were obtained from six bulls of different breeds, including three taurine and three Zebu animals. Four ejaculates per bull were evaluated before and after discontinuous Percoll gradient centrifugation. Sperm motility was assessed by computer-assisted semen analysis and the integrity of the plasma and acrosomal membranes, as well as mitochondrial function, were evaluated using a combination of fluorescent probes propidium iodide, fluorescein isothiocyanate-conjugated Pisum sativum agglutinin and 5,5',6,6'-tetrachloro-1,1',3,3'-tetraethylbenzimidazolcarbocyanine iodide. The procedure of Percoll gradient centrifugation increased the percentage of total and progressive sperm motility, beat frequency, rectilinear motility, linearity and rapidly moving cells. In addition, the percentage of cells with intact plasma membrane and mitochondrial membrane potential was increased in post-centrifugation samples. However, the percentage of sperm cells with intact acrosomal membrane was markedly reduced. The method used selected the motile cells with intact plasma membrane and higher mitochondrial functionality in frozen-thawed bull semen, but processing, centrifugation and/or the Percoll medium caused damage to the acrosomal membrane.

LIMIT CYCLES of DISCONTINUOUS PIECEWISE LINEAR DIFFERENTIAL SYSTEMS

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Properties of a biosurfactant produced by Bacillus pumilus using vinasse and waste frying oil as alternative carbon sources

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Experimental pathogenicity of Candida albicans and Candida dubliniensis with continuous and discontinuous fringes morphotypes

A possible correlation between the presence of discontinuous fringes and high virulence has been previously suggested. The aim of this study was to compare the pathogenicity of Candida albicans and Candida dubliniensis with continuous and discontinuous fringes morphotypes on mice. For C. albicans, two discontinuous fringe morphotype isolates (PN 69, PN 74), two continuous fringe morphotype isolates (N 60, N 33) and one reference strain were used. For C. dubliniensis, three discontinuous fringe morphotype isolates (97487, 97464, 97519), two continuous fringe morphotype isolates (97040, 98026) and one reference strain were used. Swiss male mice were inoculated with a standardised suspension of the microorganisms and observed for 35 days. The pathogenicity of the isolates was analysed according to parameters proposed previously. Three isolates were considered pathogenic: PN 74, N 60 and 98026. Strain N 60 killed the highest amount of mice (80%). Animals inoculated with C. albicans did not show differences on survival estimate. Candida dubliniensis 98026 was more pathogenic than samples 97464 and 97519. on the other hand, the sample 97487 showed a higher pathogenicity when compared with 97040 (Kaplan-Meier test, P = 0.008). Strains with continuous fringe morphotypes were also associated with Candida sp. virulence in vivo.

Interpolating EFGM for computing continuous and discontinuous electromagnetic fields

Purpose - This paper proposes an interpolating approach of the element-free Galerkin method (EFGM) coupled with a modified truncation scheme for solving Poisson's boundary value problems in domains involving material non-homogeneities. The suitability and efficiency of the proposed implementation are evaluated for a given set of test cases of electrostatic field in domains involving different material interfaces.Design/methodology/approach - the authors combined an interpolating approximation with a modified domain truncation scheme, which avoids additional techniques for enforcing the Dirichlet boundary conditions and for dealing with material interfaces usually employed in meshfree formulations.Findings - the local electric potential and field distributions were correctly described as well as the global quantities like the total potency and resistance. Since, the treatment of the material interfaces becomes practically the same for both the finite element method (FEM) and the proposed EFGM, FEM-oriented programs can, thus, be easily extended to provide EFGM approximations.Research limitations/implications - the robustness of the proposed formulation became evident from the error analyses of the local and global variables, including in the case of high-material discontinuity.Practical implications - the proposed approach has shown to be as robust as linear FEM. Thus, it becomes an attractive alternative, also because it avoids the use of additional techniques to deal with boundary/interface conditions commonly employed in meshfree formulations.Originality/value - This paper reintroduces the domain truncation in the EFGM context, but by using a set of interpolating shape functions the authors avoided the use of Lagrange multipliers as well Mathematics in Engineering high-material discontinuity.

A singular approach to discontinuous vector fields on the plane

In this paper we deal with discontinuous vector fields on R-2 and we prove that the analysis of their local behavior around a typical singularity can be treated via singular perturbation. The regularization process developed by Sotomayor and Teixeira is crucial for the development of this work. (c) 2006 Elsevier B.V. All rights reserved.

Regularization of discontinuous vector fields on R-3 via singular perturbation

Singular perturbations problems in dimension three which are approximations of discontinuous vector fields are studied in this paper. The main result states that the regularization process developed by Sotomayor and Teixeira produces a singular problem for which the discontinuous set is a center manifold. Moreover, the definition of' sliding vector field coincides with the reduced problem of the corresponding singular problem for a class of vector fields.

Evaluation of the thermal diffusivity of vegetable oils during frying by Thermal Lens Spectrometry

In this work we report on the use of the Thermal Lens method to verify the evolution of the thermal diffusivity of sunflower and soybean vegetable oils utilized in preparation of twenty five snacks portions. Our results show that the thermal diffusivity for sunflower oil does not change between 1 and 25 portions of fried snacks. By another hand, the soybean thermal diffusivity exhibits a little decrease for higher portion of fried snacks, indicating that for this oil the triglyceride level is reduced as a degradation process.

Analysis of biodiesel and frying vegetable oils by means of FTIR photoacoustic spectroscopy

Fourier Transform Infrared Photoacoustic Spectroscopy was used to determine the mid-infrared vibrational modes of biodiesel and vegetable oils. Our results indicate that this method can contribute significantly to the biodiesel wash process during the sample preparation. Besides, by analyzing the spectra of vegetable oils used to fry snacks we could to monitor the degradation in function of the fried time.